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Colombia La Loma Marzen, Cultured Natural

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Pineapple, baked apple, floral hops and ripe mango
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COFFEE PROFILE

Marzen is a rich and overly creamy experimental processed coffee. The yeast addition encourages a more lactic sensation to the tropical and ripe yellow stone fruit characters with a botanical floral tone and sweet baked apple quality in the finish.    

TASTES LIKE Pineapple, baked apple, floral hops and ripe mango
ROAST Filter

SOURCING

Marzen was inspired by the craft beer fermentation process, which undergoes different fermentation stages. Rodrigo tried different temperatures with a fermentation mix to recreate similar notes. The verdict was to process in anaerobic metal tanks with half of the coffee cherries fermented without water for 100 hours with a specific yeast strain. The remaining half was fermented for 100 hours in the same tank style but with a different yeast.

PRODUCER Rodrigo Sánchez
REGION Pitalito
VARIETAL Caturra
PROCESS Cultured Natural
ALTITUDE 1650masl
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Origin

Pitalito, Colombia

La Loma farm is located in the municipality of Pitalito at 1,650 metres above sea level and owned by well-known producer Rodrigo Sanchez. His farm is equipped to carry out a developed program that focuses on experimental processing. He designed it to explore and study what happens when we change variables during fermentation. Rodrigo documents how microorganisms, yeasts, enzymes, and everything that happens within each process works and how he can alter it to get better results.


BREW GUIDE

How to get the best tasting cup

Age Best Used 10-25 days after roast
Dose 20g
Water Amount 300g
Temperature 88-90°C (drop from 90 to 88 if experiencing tannins)
Bloom 60g (40seconds)
Brew Duration 2:00-2:40
Pours 5 pours (all 60g)
Freeze Date 10-13 days after roast
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